VENISON
PARMIGIANA
Excellent Italian Venison
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 |
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Source:
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North American Hunting
Club
"Celebrating Wild Game" p.65, Rick Fusinatto, Peru, IL |
Prep Time:
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1 Hour
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Ingredients |
Utensils |
| 4 venison chops or venison
steaks |
Baking Dish |
| 1 egg, beaten |
Mixing Bowl |
| 1 teaspoon salt |
Skillet |
| 1/8 teaspoon pepper |
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| 1/2 cup fine, dry bread crumbs |
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| 1/4 cup grated Parmesan cheese |
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| 3 tablespoons butter |
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| Tomato Sauce |
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| 2 tablespoons butter or margarine |
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| 2/3 cup chopped onion |
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| 1/4 cup finely chopped green pepper |
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| 8 oz can tomato sauce |
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| 1/4 teaspoon basil |
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| Salt and pepper |
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| 1
1/2 cups shredded mozzarella cheese |
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Directions
Combine salt and pepper with egg, and add bread crumbs and Parmesan cheese
Dip chops or steaks in egg and coat with crumb mixture
Brown venison in butter in large skillet over medium heat
Reduce heat to low and cook for 30 minutes or until meat is tender
Prepare sauce; cook onion and green pepper in a saucepan for about 5
minutes in butter
Add tomato sauce and basil
Season to taste with salt and pepper; simmer uncovered for 10 minutes
When venison is done, arrange in a baking dish
Pour sauce over meat and top with mozzarella cheese
Place under broiler until cheese is melted and lightly browned |
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